Made with AI
Middle Eastern-Style Broccoli and Portobello Mushroom Sauté
Ingredients
- broccoli florets400 g
- portobello mushrooms200 g
- olive oil2 tbsp
- red onion (small)1 piece (about 70g)
- garlic cloves2 cloves (about 6g)
- ground cumin1 tsp
- ground coriander1 tsp
- sumac1 tsp
- salt1 tsp
- black pepper0,5 tsp
- chopped parsley2 tbsp (about 8g)
- toasted pine nuts2 tbsp (about 16g)
Instructions
- 1
Prepare all ingredients: Cut the broccoli into bite-sized florets, slice the portobello mushrooms, finely chop the red onion, and mince the garlic cloves.
- 2
Heat the olive oil in a large skillet over medium heat.
- 3
Add the chopped red onion and sauté for 2-3 minutes until softened.
- 4
Add the minced garlic and cook for another 30 seconds until fragrant.
- 5
Add the broccoli florets to the skillet and sauté for 3-4 minutes, stirring occasionally.
- 6
Add the sliced portobello mushrooms and continue to cook for another 5-6 minutes, until the mushrooms are tender and the broccoli is just cooked through.
- 7
Sprinkle in the ground cumin, ground coriander, sumac, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
- 8
Cook for another 1-2 minutes, allowing the flavors to meld.
- 9
Remove from heat and stir in the chopped parsley.
- 10
Transfer to a serving dish and sprinkle with toasted pine nuts before serving.
- 11
Serve warm as a side or light main dish.
